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Old 12-14-2010, 01:00 AM   #21
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I think the biggest problem comes in for the fermented sausages which look like they start around 90% humidity for curing and initial drying, then reducing to around 70-80 for the remainder of fermentation. Obviously home practices dont need to be so precisely controlled, but I think the very high humidity is important at least in the initial stages of fermentation so the beneficial lactobacillus can take hold to drop the pH in the meat and stop other bad stuff from growing.

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Old 12-14-2010, 01:01 AM   #22
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Here is some info on equipment for fermented sausages

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Old 12-29-2010, 04:19 PM   #23
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in 'Charcuterie', they recommend using a second refrigerator with a pan or pot of salt water in the bottom to keep the humidity levels up. i am skeptical that it will provide enough humidity, but i plan to try it in my fermenting fridge just to see what level of humidity I can get before i actually try to cure sausage in it.

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Old 12-29-2010, 04:39 PM   #24
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Quote:
Originally Posted by Edcculus View Post
There are some interesting designs on there, but I wonder if you couldn't do something similar to the Son-of-Fermenator type of design with a humidistat and separate chamber with water vapor (e.g. aquarium heater or simple wired element) and a fan control to more precisely control the humidity level in the actual chamber?
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Old 12-31-2010, 08:54 PM   #25
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http://www.bestcigarprices.com/cigar...ar/30-9707.htm

The place I work part time has these in the cabinets. Now I'm not saying to go out and buy a $350 setup like that but it's merely a computer fan and a humidity controller with a bucket. The things I see people do on here would make this thing a no brainer. The humistat could be adjusted up fairly high to the point it will seriously over humidify cigars. So it should be perfect for keeping 80-90% in a closed cabinet setup. If someone added a small warmer to the water tank it'd be even easier. It's pretty basic the fan pulles air in from the top across the water and through a wick which is made of chamois. Use distilled and you're fine.

Also this is a great website I've been checking out. http://curedmeats.blogspot.com/ It may have been listed already somewhere but if not, enjoy!
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Old 01-01-2011, 01:20 AM   #26
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FYI, i've been running a test in my back up fridge in the basement. earlier today, it was about 52% humidity and 59 degrees after the thermometer/hygrometer had been in there for about 24 hrs. i set the bowl of salt water in there maybe 5 hrs ago and it's already up to 86% humidity. i'll continue to monitor it over the next day or so to see how it fluctuates.

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Old 01-02-2011, 07:52 AM   #27
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still holding steady at 81% humidity.

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